Homemade Eggnog with Warm Spices

Collect all necessary ingredients beforehand.

Combine milk, cinnamon, 1/2 teaspoon of vanilla extract, and ground cloves in a saucepan placed over the lowest heat setting; stir gently and allow it to warm up for 5 minutes. Gradually increase the heat to a medium-low level and carefully bring it to a simmer. Take the saucepan off the heat source.

In a large bowl, beat egg yolks until they turn light yellow in color. Add sugar and mix until the mixture becomes smooth and airy.

Slowly pour some of the warm milk mixture into the egg yolk mixture, whisking rapidly to prevent the eggs from scrambling. Continue adding hot milk and mixing until all the ingredients are well combined.

Return the mixture to the saucepan. Cook over medium heat, stirring constantly, until it thickens and reaches your desired consistency, approximately 3 minutes; make sure the mixture doesn't boil over.

Strain the sauce to remove the ground cloves and let it cool for about 1 hour. Then, stir in heavy cream, rum, the remaining 2 teaspoons of vanilla extract, and nutmeg. Refrigerate the mixture for at least 8 hours or overnight before serving.

Serve and indulge in your delicious creation!